Ingredients
The following ingredients have 2 Servings
- 4 pickling cucumbers, blossom ends removed and cut into spears or chips
- 1 handful (4-6 sprigs) fresh dill
- 4 large garlic cloves, smashed
- 4 Thai chiles, stems removed
- 1 teaspoon black peppercorns
- 1 teaspoon yellow mustard seed
- 1 teaspoon coriander seed
- 1 cup white vinegar
- 1 cup filtered water
- 1 tablespoon kosher salt
- 2 teaspoons granulated sugar
Instruction
- Wash jars and lids in very hot water to sanitize.Cut cucumbers into desired shapes, either lengthwise into spears (about 8 spears per cucumber), or crosswise into 1/4-inch thick chips.Pack cucumbers into jars, alternating with a few sprigs of dill, and 2 chilies and 2 smashed garlic cloves per jar. Top with peppercorns, mustard seed and coriander seed (1/2 teaspoon of each per jar).Combine vinegar, water, salt and sugar in a small saucepan. Bring to a simmer over medium heat until sugar and salt are completely dissolved.Pour warm vinegar over top of cucumbers, filling jars to the very top. If necessary you can top the jars off with a bit of water to be sure the cucumbers are completely covered.Screw on lids, then place jars in the refrigerator for at least 24-48 hours before enjoying. Pickles will keep in the refrigerator for up to 2 weeks.
